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Lenticchie Stufate di Capodanno    Veg  HT  ACC  Italian  45mins plus soaking



Serves 6     Hot Vegetarian  Vegan  Pulses  Herbs  Accompaniment   New Year    Gluten Wheat Dairy Free  Eggless  Italy   Europe



225g/8oz Lentils
2 Sprigs Rosemary
2 Garlic Cloves, 1 crushed, 1 whole
90ml/3fl.oz. Olive Oil
240ml/8fl.oz. Fresh Vegetable Stock (approx)
salt and pepper
1 tbsp Tomato Paste





1. Place the lentils in a large bowl, cover with water and leave to soak for 1 hour.


2. After soaking, drain the lentils and place in large saucepan. Cover with water, then add 1 sprig of rosemary together with 1 clove of garlic. Bring the boil then reduce the heat and simmer for 15 minutes.


3. Drain the lentils and discard the rosemary and garlic clove. Set aside.


4. Heat the olive oil in a large saucepan, add the remaining rosemary and crushed garlic stir for 1 minute.


5. Add the lentils, stock, salt, pepper, and tomato paste, stir well and cook over a medium heat for 20 minutes until the lentils are tender and most of the liquid has been absorbed. Serve hot.

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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